Classic basbousa

Syrup (make first, let it cool)

• 300 g sugar
• 250 ml water
• 1 tbsp lemon juice
• 1 tsp orange blossom water (optional)

Boil sugar and water for 8–10 minutes until slightly thickened. Add lemon juice, boil one more minute, then stir in orange blossom water off the heat. Cool completely.

Cake

• 300 g coarse semolina
• 100 g sugar
• 150 g melted butter (or ghee)
• 250 g plain yogurt
• 1 tsp baking powder
• ¼ tsp baking soda
• Pinch of salt
• Blanched almonds for the top
• 1 tbsp tahini for the tray

1. Heat the oven to 180 °C. Brush a 23×33 cm tray with tahini.
2. Mix semolina, sugar, baking powder, soda and salt. Rub in the melted butter with your fingers until every grain is coated.
3. Fold in the yogurt. Don't overmix — it should look like wet sand.
4. Press into the tray, smooth the top, and rest 15 minutes.
5. Score into diamonds with a knife dipped in water. Put an almond in the centre of each.
6. Bake 30–35 minutes until deep golden. Finish 2 minutes under the grill if the top is pale.
7. Pour the cold syrup over the hot cake straight from the oven. Cover with a towel and rest at least an hour before cutting along the scores.